We don’t pay well…

…but the fringe benefit for managing Thistle Hill Farm is that you’re required to sample all the meat before it’s released to customers! Church takes that responsibility very seriously.

We’re pleased to report that the first of our pork is back from the butchers and Church says the bacon is “very good”…which is a rave coming from him. Here’s his breakfast:

We were particularly interested in this first batch. It’s from Mulefoot hogs…a Spanish heritage pig. Until now we’ve used English breeds but had an opportunity to try these.

They’re easier to handle and now we know the meat holds its own with the best we’ve produced over the past ten years.

There’s a lone half-pig left in the December group. Contact us if you’d like to experience the absolute delight of pasture-raised pork.

David